This shaved zucchini salad is a triple threat: beautiful, healthy and easy enough to dig into in mere minutes. Wash and trim the ends of 4 zucchini. Using a vegetable peeler, shave the zucchini into flat, 1?8-inch-thick ribbons. Add the ribbons to a bowl along with the kernels from 1 ear of fresh, raw corn, 2 thinly sliced green onions and a chiffonade of basil (a little if you like it, a lot if you love it). Toss the salad with a dressing of equal parts lemon juice, extra-virgin olive oil and a touch of honey to taste. Season with salt and freshly ground black pepper, then top things off with a poached egg, a dollop of fresh ricotta or a sprinkle of shaved Parmesan cheese.
This article appears in July 2013.
